Paleo Pasta Vongole
Delight in the flavors of the sea with this Paleo Pasta Vongole, a healthy twist on a classic Italian favorite. Perfect for gluten-free and paleo diets, this recipe replaces traditional pasta with vibrant, spiralized zucchini noodles that soak up the savory essence of garlic, white wine, and fresh clams. Sweet cherry tomatoes and a touch of red pepper flakes lend warmth and depth, while a squeeze of lemon and a sprinkle of parsley brighten every bite. Ready in just 40 minutes, this elegant dish is a fresh, wholesome option for weeknight dinners or special occasions. Serve immediately for a light yet satisfying seafood feast that captures the heart of coastal cuisine.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 pounds clams
- 4 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- 1 cup cherry tomatoes
- 1 cup dry white wine
- 0.5 teaspoon red pepper flakes
- 0.5 cup fresh parsley
- 1 lemon
- salt
- black pepper
Instructions
Begin by spiralizing the zucchini into noodles using a spiralizer. Set aside.
Scrub the clams under cold water to remove any sand and debris. Discard any clams that are open and do not close when tapped.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves, minced, and sauté until fragrant but not browned, about 1 minute.
Add the cherry tomatoes, halved, and cook for an additional 2-3 minutes until they begin to soften.
Increase the heat to medium-high and add the clams into the skillet along with the white wine and red pepper flakes.
Cover the skillet with a lid and let the clams steam for about 5-7 minutes, or until they all open. Discard any clams that do not open.
Remove the clams from the skillet with a slotted spoon and set aside, keeping them warm.
In the same skillet, add the remaining 2 tablespoons of olive oil and add the zucchini noodles. Sauté for 3-4 minutes until they are heated through and slightly tender.
Return the clams to the skillet with the zucchini noodles. Add the chopped parsley and the juice of one lemon. Season with salt and black pepper to taste.
Gently toss everything together to combine and serve immediately with a wedge of lemon on the side.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 9896 mg | 430% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 62.9 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
